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FRUIT IN VANILLA SYRUP




Source of Recipe


Harvest Forum

Peaches (or nectarines or apricots or plums or pears) in Vanilla Syrup
Makes about 3 quarts

About 6 pounds peaches (nectarines, apricots, plums, or pears)
4 cups water
3 cups granulated sugar, or more if desired
3 tablespoons strained fresh lemon juice
4 teaspoons vanilla (see note for using vanilla bean)

Wash 3 quart canning jars. Keep hot until needed. Prepare lids as manufacturer directs.

Wash the peaches. Dip them in boiling water for 30 to 60 seconds then plunge into cold water to cool quickly. Slip off the peel. Halve the fruit, then pit and scrape the cavity to remove the red fibers, if desired (these fibers tend to turn brown during storage). Cling peaches are easier to cut into halves by inserting a knife through to the pit beginning at the stem and following the crease to the blossom end. Continue cutting on opposite side, then hold a peach half in each hand and twist in opposite directions to separate halves.

As the peaches are halved (or sliced or quartered), prevent darkening by placing the fruit directly into an antidarkening solution (see note).

Combine the water, sugar, lemon juice and vanilla. Bring the mixture just to a low simmer and continue heating, uncovered, for 3 minutes. Drain peaches. Add a third of the prepared peaches to the syrup and simmer gently, uncovered, just until they are heated through, about 3 minutes.

Carefully pack them, cavity side down, into a hot jar, leaving 1/2-inch head space. Fill with hot syrup, leaving 1/2-inch head space, then run a nonmetalic spatula around the inside of the jar to remove air bubbles. Wipe the jar rim with a clean, damp cloth. Attach the lid. Repeat heating step for next 2 batches, filling and closing one hot jar at a time. Process in boiling-water canner for 25 minutes (30 minutes at 1,000 to 3,000 feet; 35 minutes at 3,000 to 6,000 feet; 40 minutes 6,000 to 8,000 feet).

Note: You can use both extract and vanilla bean. Use only 2 teaspoons vanilla extract, then cut a vanilla bean into 3 equal pieces (cut a slit up the side of the entire bean so more flavor can be extracted in the syrup) and add them to the syrup, making sure that one section ends up in each jar when canning the fruit).

Note: To prevent darkening, slice the fruit directly into water containing 1 teaspoon of ascorbic acid powder per gallon of water. Or crush and dissolve six 500-milligram vitamin C tablets per gallon of water. You can also buy commercial antidarkening products; just follow package directions. In any case, it isn't necessary to rinse off the solution before canning. from www.oregonlive.com